The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Has anyone tried Rapunzel's RIZE active dry yeast? AND organic fresh yeast available in US soon

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Bettina Berg's picture
Bettina Berg

Has anyone tried Rapunzel's RIZE active dry yeast? AND organic fresh yeast available in US soon

Hi. I am new to this site and delighted to have found such a wonderful resource for recipes and so many experienced bakers sharing valuable knowledge!

Organic Active Dry Yeast (RIZE by Rapunzel)
I wanted to know if anyone has used Rapunzel's organic active dry yeast RIZE? And if so, do you have any comments and/or suggestions? I haven't been very successful, but given that it is organic, I want to give it a real try.

On their website, Rapunzel USA describes it as: "For Bakers who expect their breads to be as pure as they are delicious, there's RiZE™. As the world's first certified organic active-dry yeast, RiZE offers the same outstanding performance as conventional yeast, yet it's processed without any chemicals and is completely GMO-free.

Organic Fresh Yeast in USA soon
A customer service representative at marroquin-organics.com, a provider of organic goods that services the manufacturing sector and sells in industrial volumes told me about RIZE and also added that although "organic fresh yeast is not currently available in the US, they are working on offering it industrially sometime over the next couple of years. Once the fresh organic yeast is produced domestically, it may take a bit longer to get into the consumer-stream. " Quote from Feb 1, 2008

Bettina

 

itotallygaf's picture
itotallygaf

i don't know how much more organic you can get than if you started your own culture from 'wild/organic/naturally-occuring' organisms that are all around you in your own living area.  i think this whole 'organic' thing has gotten a little out of hand lately.  the majority of these organic products being touted are merely conventionally produced products that claim to be organic for marketing reasons as the regulatory agencies that are in place to oversee their claims are overwhelmed at the recent 'rush' of so called organic products coming to market.  i am very comfortable knowing that my starter was born from organisms indigenous to my local grain co-op.  the whole 'organic' thing is pretty simple if you can take a minute and think of where 'things' actually come from that you encounter in your daily routine.  what i'm trying to say is that if you leave a little bit of flour and water in a container on your kitchen counter for a few days, it will come to life on it's own.  no worry about international laws or regulations or the government coming in to see how you circumvented yeast propagation laws to make your own bread.  excuse me if i ramble, but your post just struck a nerve.  good luck, and i'm serious when i say a little flour and water is all it takes.

MermanMike's picture
MermanMike

I use Rize. I like supporting the company's values, and it works well for me. It is not as effective as some other, more ubiquitous, yeats I've used though. I'm happy with the product and I'm happy to move my money toward that company.

 

I agree that "organic" yeast does not really matter over conventional, but every time we spend money we vote, so it is nice to vote for the company's whose values reflect your own.  

pumpkinpapa's picture
pumpkinpapa

I was curious about Rize yeast as well, but as it is so very expensive and I cannot get it here in Canada, I will just use sourdough if I need an all organic bread. Otherwise certified organic means 95% organic here.

It's hard enough to remain organic when surrounding farms continue to use chemical treatments and we have to deal with blows on windy days. 

Bettina Berg's picture
Bettina Berg

Thank you all for responding.

I have an 11-month old and I strive to feed him as much organic food as possible. Recent studies have found that the urine of children who eat 75% or more "organic" contains 6 to 9 times fewer pesticides than that of children who eat "conventional" food. I'm not taking any chances!

I understand the concerns about the organic food craze and I agree that you can't get any more organic than a homemade starter. However the company who makes this organic yeast also has environmental concerns at heart and that is important, in my opinion:

"The fermentation process uses no chemicals, and organic sunflower oil is used as a de-foaming agent. RIZE Organic Yeast requires no rinsing. Since all plant equipment is steam-cleaned and disinfectants are unnecessary, even the wastewater from a full plant cleaning is free from contamination.
Conventional yeast production utilizes chemical nitrogen sources such as ammonia, ammonium salts and lyes, plus a variety of acids (including sulphuric acid), synthetic vitamins and growth substances. Conventional yeast requires several rinsing stages after fermentation, to remove unpleasant tastes and odors. The resulting wastewater is heavily contaminated and requires a complex purification process."

All this set aside, I am still struggling with the RIZE yeast. If anyone has found a way to get good results and they want to share, I'd be happy to try. Thank you.

 

WorkingForLiberation's picture
WorkingForLiberation

I've been using this yeast for over a year now, off and on. My report on its performance is as follows:


If you want to make a quick-rise bread, do not use this yeast. Although Rapunzel says it performs the same as conventional yeasts, my experience has been that it does not. It does rise ultimately as well, but it takes MUCH longer. The first few times I used it, I was making a quick-rise white bread, and I thought the yeast was dead because it didn't do anything. Then I realized it can just take twice, sometimes three times as long, to rise effectively.


Now I use this yeast only when I'm making slower-rising breads, like the recipe I got from the New York Times for an excellent overnight no-knead bread. This yeast is perfect for it - I mix it in the afternoon, let it sit, and punch it down the following morning, letting it sit outside in the heat for a couple hours before baking.


If I had the time & extra flour to make sourdough, I would probably do that... or make my own yeast mix. In the meantime, Rize is a good alternative. You can get it in bulk from United Natural Foods for 88 cents a package!

podsolnuh's picture
podsolnuh

I saw that someone mentioned that you can easily make fresh yeast at home. I only cook gluten free. I was wondering if you can use gluten free flour to make fresh yeast, would almond flour work? Sorry if the question is silly, I am just learning thwe whole gluten free thing, and as far as my research goes, commercial yeast is not goo for you.

Chuck's picture
Chuck

as far as my research goes, commercial yeast is not good for you

Well at the risk of being flame bait on this thread, I must say I personally am pretty dubious about the above conclusion.

Stripped to their core, the most common reasons behind that conclusion seem to be either "if a big company makes it, it's always bad for you" or "if it's a commercial product and so there's some 'profit' somewhere, it's always bad for you". Well yes and no; that may well be a good "rule of thumb"  ...but I seriously doubt it's always true. While for some a case like this is sufficient, I'm one of those that desires more specifics before reaching a conclusion.

The amount of yeast in bread is small, the species used in commercial yeast is known and is not different than one would expect, there aren't known toxins or additives, and as the yeast is grown indoors in biological reactors there's no chance of environmental pollution. So what specifically is the problem?

There's a whole lot to be said for baking with "wild yeast"  i.e. "sourdough starter"  ...but my understanding is the different form of yeast enables the benefits, rather than encapsulating the benefits itself.

EcoGirl123's picture
EcoGirl123

Wild yeast/sourdough starter creates a bread that is a fermented food. Fermented foods bring helpful probiotics to our guts, which in turn improves digestion, which also means we absorb more nutrients from our food. Commercial yeast doesn't do this. Commercial yeast can promote candida. Wild yeast does not.

Thorough research, on anything in life, will always point us in the right direction :)

Wild yeast was once the only way bread was made. Commercial yeast was created to save money because bread could be made faster and cheaper. Wild yeast is as organic as you can get. Commercial yeast has additives and the way it's processed isn't favorable. I could go on and on but I think you get the idea.

Mini Oven's picture
Mini Oven

There are also grains that are gluten free and cost less than nut flours.  Rice flour comes to mind as well as corn and potato.   To answer your Q, yes, I think almond flour would work.   Have you checked into yeast water cultures?   They might be an interesting way to get started and convert over to your favorite GF flour.  

podsolnuh's picture
podsolnuh

never heard of water cultures, I'll try to do some research about it, though googling it didn't give much information :)

Mini Oven's picture
Mini Oven

(upper left corner of the page)  :)

theloveofcooking's picture
theloveofcooking

If you are wanting to avoid using the new genetically engineered yeast that is flooding our markets, then buying organic yeast is the only way to do so.

The world health organization has defined genetically engineered food this way :

Genetically modified organisms (GMOs) can be defined as organisms in which the genetic material (DNA) has been altered in a way that does not occur naturally. The technology is often called “modern biotechnology” or “gene technology”, sometimes also “recombinant DNA technology” or “genetic engineering”. It allows selected individual genes to be transferred from one organism into another, also between non-related species. 

In 50 countries through-out the world, genetically engineered food is required to be labeled. But it is not required in the US. In fact, most of us don't even know that we are consuming it since we are not being adequately informed through proper labeling.

I most definitely want to avoid GMO's and this is why I buy organic yeast.

theloveofcooking's picture
theloveofcooking

I would love to find out more about organic fresh yeast. How to buy it... etc...

If anyone has information about it, I would greatly appreciate it.
Thanks!!!

theloveofcooking's picture
theloveofcooking

Ok... I have been researching this for a little while today (a few hours on the internet), and it seems that organic fresh yeast is not available here where I live in Northern California.

So, I found this video on youtube that with a show called Baker's Work bench that shows how they make fresh bread making their own raisin yeast starter.

I also found another site showing how to make the raisin starter using masson jars.

They used equal parts raisins and spring water. They put them in masson jars and left them out on the counter. They opened the jars every day and twirled the raisins around. Then after 7 days, they drained out the raisins and left the liquid out for one more week. Then added enough flour to the liquid to make  a paste (equal parts liquid to flour). After this they allowed it to rise for four hours.

It is then ready to use for making bread.

I am very excited to try this. I will start today.

:)


kkopp's picture
kkopp

This yeast has been available in the local organic market (San Francisco) for some time, although it cannot currently be found. It has a very good yeast smell (like a brewery!) and is very active. I prefer it to the common brands, whether organic or not, and am sorry that it cannot now be bought on the ground or online that I can find...

graceonline's picture
graceonline

Hello. I joined this site just now so I could let you know that Rize Organic Yeast is available in the United States through Tropical Traditions. I have purchased it there a few times. I have had good luck with Rize, even when I used it several months past the use-by date.

EcoGirl123's picture
EcoGirl123

I'm in Canada and my unsuccessful search for organic yeast is what led me to beginning a sourdough starter. I'm SO GLAD I couldn't find commercial yeast, organic or not, because I absolutely love being the "creator" of wild yeast. It's so fascinating and immensely rewarding to make something so completely from scratch. Using organic whole grains in my starter and in my bread dough, as well as other organic ingredients, gives me a truly 100% organic end result. Plus sourdough bread is a fermented food and fermented foods are really good for us! Happy baking everyone, whatever kind of yeast you decide to use! :)

PetraR's picture
PetraR

I got my Organic Fresh Yeast HERE.

I am in the UK, I am not sure if they ship Worldwide but you can have a look and check it out.

I personaly prefer the non Organic yeast from smell and taste.